Name: Lemon Rosemary Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/4 cup olive oil, divided; 1/2 onion, finely chopped; 3 carrots, finely chopped; 3 ribs celery, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon Italian seasoning; 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme; 1 teaspoon coarse kosher salt; 1 can cannellini or navy beans, rinsed and drained; 3 cups shredded kale; 2–3 cups cooked shredded chicken or turkey; 5 cups chicken broth (preferably Better Than Bouillon or bone broth); Juice of two lemons; Salt and pepper to taste; Grated Parmesan (optional, for serving); Bread and butter (optional, for serving)

Jump to Recipe

There’s something incredibly soothing about a steaming bowl of homemade chicken soup, especially when it’s infused with the bright zest of lemon and the aromatic essence of fresh rosemary. This Lemon Rosemary Chicken Soup is not your average comfort food—it’s a refreshing, wholesome meal that strikes a perfect balance between hearty and light. Packed with nutrient-rich kale, tender shredded chicken, and creamy cannellini beans, it’s the kind of soup that nourishes your body and lifts your spirits.

This recipe is a thoughtful combination of simple, fresh ingredients that come together to create a depth of flavor you might not expect from such a humble dish. The sautéed carrots, celery, onion, and garlic form a classic base, while rosemary and thyme bring a grounding herbal note. The finish of lemon juice adds just the right amount of brightness to wake up your palate. Whether you’re cooking for a weeknight family dinner or looking for something healing and satisfying, this soup checks all the boxes. It’s the perfect way to use up leftover chicken or turkey and is as flexible as it is delicious. Best of all, it’s a one-pot recipe that comes together easily and makes the house smell amazing while it simmers.

Why You’ll Love This Recipe

Packed with Flavor

The combination of fresh rosemary, thyme, lemon, and garlic adds vibrant flavor that transforms basic chicken soup into something extraordinary.

Nutritious and Wholesome

With ingredients like kale, beans, and olive oil, this soup is both filling and nourishing, offering a good balance of protein, fiber, and healthy fats.

Great for Leftovers

This recipe is a perfect way to use up cooked chicken or turkey, making it a convenient option for busy weeknights or post-holiday meals.

Simple, One-Pot Cooking

All the ingredients come together in one pot, making for an easy cleanup and a straightforward cooking process.

Versatile and Customizable

You can swap ingredients based on what you have on hand or adjust the herbs and vegetables to suit your taste.

Ingredients

Olive oil
Onion
Carrots
Celery
Garlic
Italian seasoning
Fresh rosemary
Fresh thyme
Kosher salt
Cannellini or navy beans
Kale
Cooked shredded chicken or turkey
Chicken broth
Lemon juice
Salt and pepper
Parmesan cheese
Bread and butter

Variations

Use Different Greens

Spinach or Swiss chard can be used instead of kale if you prefer a milder green.

Add Grains or Pasta

For a heartier meal, stir in cooked rice, farro, or small pasta like orzo or ditalini.

Vegetarian Version

Use vegetable broth and omit the chicken. Add extra beans or chickpeas for added protein.

Spice it Up

Add a pinch of red pepper flakes or a diced jalapeño for a subtle kick.

Change the Protein

Substitute shredded rotisserie chicken, turkey, or even leftover roasted pork.

How to Make the Recipe

Step 1

In a large pot, heat half the olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5–7 minutes.

Step 2

Add garlic, Italian seasoning, rosemary, thyme, and salt. Cook for another minute until fragrant.

Step 3

Pour in the chicken broth and bring to a simmer. Add the cannellini beans, kale, and shredded chicken. Let simmer for 10–15 minutes to allow the flavors to meld.

Step 4

Stir in the lemon juice. Taste and adjust with more salt and pepper if needed.

Step 5

Serve hot, garnished with grated Parmesan. Bread and butter on the side are highly recommended.

Tips for Making the Recipe

Use High-Quality Broth

A good broth forms the foundation of great soup. Use homemade or a trusted store-bought brand like Better Than Bouillon or bone broth for depth of flavor.

Chop Vegetables Evenly

Uniform chopping ensures even cooking and a more pleasing texture.

Don’t Overcook the Kale

Add the kale toward the end of cooking so it stays vibrant and doesn’t become mushy.

Add Lemon at the End

Always stir in lemon juice at the end to preserve its brightness and prevent bitterness.

Remove Herb Stems Before Serving

If using whole sprigs of rosemary or thyme, be sure to remove them before serving.

How to Serve

Serve this soup hot in large bowls, topped with grated Parmesan for added richness. A side of crusty bread with butter turns it into a comforting meal. For a heartier option, pair it with a grilled cheese sandwich or a grain-based salad.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Freezing

This soup freezes well. Omit the kale if freezing, as it can become mushy when reheated. Freeze in freezer-safe containers for up to 3 months.

Reheating

Reheat gently on the stovetop over medium heat until warmed through. Add a splash of broth or water if the soup has thickened too much in the fridge.

FAQs

Can I use dried herbs instead of fresh rosemary and thyme?

Yes, substitute with about one-third the amount of dried herbs, but fresh will always provide better flavor.

Can I make this soup vegetarian?

Absolutely. Use vegetable broth and omit the chicken. Add extra beans or tofu for protein.

How do I make it more filling?

Add cooked rice, pasta, or quinoa to bulk up the soup.

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and adds great flavor with minimal effort.

What’s the best substitute for cannellini beans?

You can use navy beans, great northern beans, or even chickpeas.

Can I use lemon juice from a bottle?

Fresh lemon juice is preferred for flavor, but bottled can be used in a pinch.

How long does this soup last in the fridge?

Stored properly, it will last up to 4 days in the refrigerator.

Will the soup thicken as it sits?

It may thicken slightly due to the beans and vegetables absorbing liquid. Add a bit more broth when reheating.

Can I double the recipe?

Yes, this recipe scales well for larger batches. Just use a larger pot and adjust cooking time slightly.

What kind of bread pairs best with this soup?

Crusty sourdough, baguette, or garlic bread complement this soup beautifully.

Conclusion

Lemon Rosemary Chicken Soup is a flavorful, wholesome dish that brings together the healing warmth of chicken soup with bright citrus and fresh herbs. With tender chicken, hearty beans, and nutrient-rich kale, it’s perfect for nourishing both the body and soul. This soup is easy to prepare, customizable to your needs, and great for make-ahead meals or using up leftovers. Whether you’re feeling under the weather or just need a comforting bowl of goodness, this recipe delivers every time.